Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

• DOI: 10.1094/pdis.2001.85.4.371
• Publication Date: 2007-05-11T10:10:25Z
• Authors: Lluís Palou; Joseph L. Smilanick; Josep Usall; Inmaculada Viñas
• Keywords: Sodium bicarbonate; Sodium carbonate; Bicarbonate; Blue mold

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; 2 4% sodium carbonate (wt/vol) 20 or 45°C 60 1 bicarbonate room temperature s, followed storage 20°C 7 days. Hot controlled mold 50 55°C, temperatures near those that injured fruit, and its effectiveness declined after 14 days storage. Sodium were superior hot water. Temperature solutions influenced more than concentration immersion period. applied s 3 reduced decay 90%. 50%, while 1% ineffective. In another set experiments, treatments temperature, 45°C, incidence 6, 14, 27%, respectively, weeks 3°C. These green 1, 12%, among controls both molds about 100%. When reexamined 5 later, the all, particularly water, declined. conclusion, efficacy carbonate, against compared similar but proved inferior during long-term cold